Ready to bring a taste of Rome to your dinner table? This classic Chicken Saltimbocca recipe is your ticket. Imagine tender, thin chicken cutlets, layered with savory prosciutto and earthy sage, all pan-seared to golden perfection. It’s then bathed in a simple, yet elegant white wine and butter pan sauce. This dish sounds incredibly fancy, but you’ll be shocked at how quickly and easily it comes together. In under 30 minutes, you can create a restaurant-quality meal that’s perfect for a busy weeknight but special enough for company.
The name “Saltimbocca” literally translates to “jumps in the mouth” in Italian, and that’s the perfect description. The combination of flavors is just that irresistible. Let’s walk through how to make this iconic dish, step by step.
What is Chicken Saltimbocca?
Traditionally, Saltimbocca is made with veal, but this Chicken Saltimbocca version has become just as popular, if not more so. It’s an iconic Roman dish that consists of three key ingredients: thinly pounded chicken (or veal), salty prosciutto di Parma, and fresh sage leaves. The components are secured together, dredged in flour, and pan-fried until crispy. A simple pan sauce made from the drippings, dry white wine, and butter is the final touch that brings everything together.
Why You’ll Love This Recipe
- Quick & Easy: This entire dish comes together in less than 30 minutes, making it an ideal choice for a weeknight dinner that feels luxurious.
- Incredible Flavor: The combination of savory prosciutto, aromatic sage, and tender chicken creates a flavor profile that truly “jumps in the mouth.”
- Elegant Pan Sauce: The simple white wine and butter sauce is light yet rich, perfectly complementing the chicken without overpowering it.
- Versatile: It’s impressive enough to serve at a dinner party but simple enough for a family meal. It pairs beautifully with a variety of sides.
Key Ingredients for Chicken Saltimbocca
The beauty of this recipe lies in its simplicity and reliance on high-quality ingredients. Here’s what you’ll need:
- Chicken Cutlets: Use thin, boneless, skinless chicken breasts. Pounding them to an even thickness is the secret to a quick cook time and tender results.
- Prosciutto: This Italian dry-cured ham provides the signature salty, savory flavor. Prosciutto di Parma is the classic choice.
- Fresh Sage Leaves: Fresh sage is essential for its earthy, slightly peppery aroma that infuses the chicken.
- All-Purpose Flour: A light dredge in flour helps create a beautiful golden-brown crust and thickens the pan sauce slightly.
- Unsalted Butter & Olive Oil: Using a combination of both gives you a high smoke point from the oil and rich flavor from the butter.
- Dry White Wine: Use a good quality wine that you would drink, like a Pinot Grigio or Sauvignon Blanc. It forms the base of the delicious pan sauce. If you prefer to cook without alcohol, you can substitute low-sodium chicken broth with a squeeze of lemon juice.
- Salt and Black Pepper: For seasoning the chicken. Be mindful of the salt, as the prosciutto is already quite salty.
How to Make Chicken Saltimbocca Step-by-Step
Follow these simple steps to create a flawless Chicken Saltimbocca at home. The key is to have all your ingredients prepped and ready to go, as the cooking process is very fast.
1. Prepare the Chicken
Place the chicken cutlets between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to an even thickness of about 1/4 inch. Season both sides lightly with salt and freshly ground black pepper.
2. Assemble the Cutlets
Lay a slice of prosciutto over each chicken cutlet, trimming it to fit. Place one or two fresh sage leaves on top of the prosciutto and secure it to the chicken with a toothpick. Gently press the layers together.
3. Dredge in Flour
Spread the all-purpose flour on a shallow plate. Lightly dredge each assembled chicken cutlet in the flour, shaking off any excess. This thin coating is crucial for a crispy exterior.
4. Pan-Sear the Chicken
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and foaming, carefully place the chicken cutlets in the skillet, prosciutto-side down. Cook for 3-4 minutes per side, until golden brown and cooked through. Do not overcrowd the pan; work in batches if necessary. Transfer the cooked chicken to a plate and keep warm.
5. Make the Pan Sauce
Reduce the heat to medium. Pour the white wine into the hot skillet to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half, which should take 1-2 minutes. Stir in the remaining 2 tablespoons of butter until it melts and the sauce is smooth and slightly thickened. Taste and adjust seasoning if needed.
6. Serve Immediately
Return the chicken to the skillet, spooning the sauce over each piece. Remove the toothpicks and serve your homemade Chicken Saltimbocca immediately for the best texture and flavor.
Expert Tips for Perfect Results
- Don’t Skip Pounding: Pounding the chicken ensures it cooks quickly and evenly, preventing it from drying out.
- Use Fresh Sage: Dried sage won’t provide the same aromatic, vibrant flavor that is key to this dish.
- High-Quality Prosciutto: The flavor of the prosciutto is front and center, so use the best quality you can find.
- Watch Your Heat: Keep the skillet at a steady medium-high heat to get a good sear without burning the butter or the delicate chicken. For another fantastic pan-seared dish, try this Steak au Poivre recipe (coming soon).
What to Serve with Chicken Saltimbocca
This versatile main course pairs well with many sides. For a classic Italian meal, serve it alongside creamy polenta, risotto, or simple pasta tossed in olive oil and garlic. It’s also fantastic with a side of creamy mashed potatoes (coming soon) to soak up the delicious pan sauce. For a lighter option, roasted asparagus, sautéed spinach, or a simple green salad work beautifully.
Variations and Substitutions
- No Wine?: If you prefer not to use wine, you can substitute an equal amount of chicken broth mixed with a teaspoon of lemon juice or white wine vinegar to add a bit of acidity.
- Different Herbs: While sage is classic, you could experiment with fresh thyme or rosemary for a different flavor profile.
- Pork or Veal: For a more traditional approach, you can easily substitute the chicken with thinly pounded veal or pork cutlets. If you enjoy chicken dishes with a crispy coating, you might also like this Parmesan Crusted Chicken (coming soon).
Absolutely. A great non-alcoholic substitute for the white wine is an equal amount of low-sodium chicken broth mixed with one teaspoon of fresh lemon juice or white wine vinegar to mimic the acidity.
Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat with a splash of chicken broth to keep it moist, or in the microwave at 50% power.
Saltimbocca is Italian for ‘salta in bocca,’ which translates literally to ‘jumps in the mouth.’ This name reflects the dish’s delicious and bold flavor profile that makes you want to eat it quickly.
The most important step is to pound the chicken cutlets to an even 1/4-inch thickness. This ensures they cook very quickly and evenly, preventing them from drying out and becoming tough.
It pairs wonderfully with creamy polenta, risotto, buttered noodles, or mashed potatoes. For vegetable sides, consider roasted asparagus, sautéed spinach, or a simple arugula salad.
Absolutely. A great non-alcoholic substitute for the white wine is an equal amount of low-sodium chicken broth mixed with one teaspoon of fresh lemon juice or white wine vinegar to mimic the acidity.
Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat with a splash of chicken broth to keep it moist, or in the microwave at 50% power.
Saltimbocca is Italian for ‘salta in bocca,’ which translates literally to ‘jumps in the mouth.’ This name reflects the dish’s delicious and bold flavor profile that makes you want to eat it quickly.
The most important step is to pound the chicken cutlets to an even 1/4-inch thickness. This ensures they cook very quickly and evenly, preventing them from drying out and becoming tough.
It pairs wonderfully with creamy polenta, risotto, buttered noodles, or mashed potatoes. For vegetable sides, consider roasted asparagus, sautéed spinach, or a simple arugula salad.
Your New Favorite Italian Dinner
This Chicken Saltimbocca recipe proves that you don’t need hours in the kitchen to create a truly spectacular meal. It’s a dish that delivers on every level—flavor, elegance, and simplicity. We are confident it will become a go-to in your dinner rotation. If you love this recipe, you might also enjoy our classic Shrimp Scampi (coming soon).
Did you make this recipe? We’d love to hear how it turned out! Leave a comment below and share your creations with us on Pinterest.
Chicken Saltimbocca: An Easy, Authentic Italian Classic
Discover how to make classic Chicken Saltimbocca at home in under 30 minutes. This easy recipe features tender chicken, savory prosciutto, and fresh sage in a delicious white wine butter sauce.
Ingredients
Equipment
Method
- Place chicken cutlets between two pieces of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. Season both sides lightly with salt and pepper.
- Lay one slice of prosciutto on each chicken cutlet. Place two sage leaves on top of the prosciutto and secure everything with a toothpick.
- Spread the flour on a shallow plate. Lightly dredge each assembled chicken cutlet in the flour, shaking off any excess.
- In a large skillet over medium-high heat, melt 1 tablespoon of olive oil and 2 tablespoons of butter. Place the chicken prosciutto-side down and cook for 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate.
- Reduce heat to medium. Pour the white wine into the skillet, scraping up any browned bits from the bottom. Simmer for 1-2 minutes until the wine has reduced by half.
- Stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth. Taste and adjust seasoning if necessary.
- Return the chicken to the skillet, spoon the sauce over the top. Remove toothpicks and serve immediately.
Notes
Wine Substitute: Use 1/2 cup of low-sodium chicken broth with 1 teaspoon of fresh lemon juice.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Chicken Saltimbocca: An Easy, Authentic Italian Classic
Ingredients
Equipment
Method
- Place chicken cutlets between two pieces of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. Season both sides lightly with salt and pepper.
- Lay one slice of prosciutto on each chicken cutlet. Place two sage leaves on top of the prosciutto and secure everything with a toothpick.
- Spread the flour on a shallow plate. Lightly dredge each assembled chicken cutlet in the flour, shaking off any excess.
- In a large skillet over medium-high heat, melt 1 tablespoon of olive oil and 2 tablespoons of butter. Place the chicken prosciutto-side down and cook for 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate.
- Reduce heat to medium. Pour the white wine into the skillet, scraping up any browned bits from the bottom. Simmer for 1-2 minutes until the wine has reduced by half.
- Stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth. Taste and adjust seasoning if necessary.
- Return the chicken to the skillet, spoon the sauce over the top. Remove toothpicks and serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
